This single-serve creamy chicken pasta is everything you'd want in a cozy pasta dinner: tender chicken, delicately seasoned sauce, and a pop of fresh Parmesan. And, it all comes together in the same skillet in under 30 minutes.
This has become my trusted "rescue recipe" lately. It's the one I always go to when I have minimal time to figure what to make for dinner, and it hasn't failed me yet. And on a cold night with something good to watch on TV, the comfort of this particular dish can't be overstated.
The sauce is creamy without being heavy, thanks to a splash of reserved pasta water (the starch is the secret here.) And it's also super flexible; feel free to add spinach, mushrooms or cherry tomatoes for some extra variety.
The best part of all? You get all the cozy pasta vibes without having to eat it four nights in a row. Small batch for the win. 🙂
🌿 Ingredients
Penne, fettuccine or rotini pasta all work great for this recipe. You can swap the Parmesan with Pecorino Romano if you'd like; both are delicious. If time allows you can grate it yourself, but pre-grated cheese works totally fine too.
Also, feel free to use half-and-half instead of heavy cream for a slightly lighter sauce.
See recipe card below for exact quantities.
📝 Instructions
🥧 Serving suggestions
The only serving suggestion here is honestly, just a fork. But if you're feeling ambitious, a simple side salad or a slice of garlic bread makes this dish restaurant-level cozy.
My favorite quick salad suggestion for this recipe is mixed baby greens with small batch apple cider vinegar dressing.
🍳 Recipe
Creamy Chicken Pasta for One (Stovetop, 25 Minutes)
Ingredients
Equipment
Method
- Cook the pasta in salted water according to the package directions. Scoop out ¼ cup of the pasta water, then drain the rest.3 ounces dry pasta
- Season the chicken with salt and pepper.½ boneless, skinless chicken breast, sea salt, freshly ground black pepper
- Sauté the chicken in a skillet over medium heat with butter or olive oil for about 2 minutes per side, until cooked through and lightly golden. Remove to a plate.2 teaspoons unsalted butter
- In the same skillet, add the garlic and cook for 30 seconds over medium-low heat. Pour in the cream and simmer gently for 2-3 minutes. Then, stir in the Parmesan, reserved pasta water and lemon juice until creamy.2 cloves garlic, ¼ cup heavy cream, 1 tablespoon grated Parmesan cheese, ¼ cup reserved pasta water, 2 teaspoons fresh lemon juice
- Add the pasta to the skillet and toss to coat.
- Top the pasta with the chicken, garnish with extra Parmesan, salt & pepper, and fresh parsley, and enjoy!2 sprigs fresh parsley
Nutrition
Notes
Did you make this recipe?
I'd absolutely love for you to leave a review!🌡️ Food safety tips
- Cook chicken until the internal temperature reaches 165°F (74°C); use a food thermometer to check the thickest part.
- Do not rinse raw chicken; washing can spread bacteria around the sink and countertops.
- Use separate cutting boards and utensils for raw poultry and other ingredients.
- Wash hands, knives, and surfaces with warm, soapy water after handling raw chicken.
- Refrigerate leftovers within 2 hours (or within 1 hour if it's very warm).
For more food safety guidance, visit foodsafety.gov.
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